No-churn vanilla ice cream with caramel swirl

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While some people may be preparing for Halloween and the rest are eager to set up their Christmas trees, we are still enduring the heat here in Dubai. And what’s a better treat after a long day of work or school than a delicious no-churn vanilla ice cream with a luscious caramel swirl.



For the caramel sauce:

1 cup of sugar

6 tbsp butter, chilled

½ cup of whipping cream

For the ice cream:

2 cups of whipping cream

1 can of sweetened, condensed milk (370gm)

1 tsp vanilla extract



  1. Start with the caramel to give it time to cool.
  2. Put a heavy sauce pan on the stove on medium heat.
  3. Add a cup of sugar and don’t stir until you see the color changing into amber on the edges.
  4. When all the sugar is melted and reaches an even amber color, add the butter to it and mix. The mix will effervesce; keep mixing until the butter is fully incorporated.
  5. Add the cream to the mixture and be careful as the mixture will rise. Let it boil for 2-3 minutes then remove from the heat.
  6. In a separate bowl, add 2 cups of cream and beat with an electric mixer until it’s doubled in volume and is thicker.
  7. Add the vanilla extract and the can of sweetened, condensed milk to the cream and keep beating until peaks form.
  8. In a loaf pan, start layering the ice cream and the caramel alternately. Then using a skewer, start creating a swirl by making 8-like figures in the ice cream. You will use approximately 2/3 of the caramel sauce at this point
  9. Freeze for 8 hours or oven night
  10. Serve with the left-over caramel sauce

  • When the caramel is completely cooled down, you may add a tsp of vanilla extract (optional) and some sea salt flakes of you wish.
  • Left-over caramel sauce can be kept in the fridge and warmed up in the microwave before serving.



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